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eBread NewsletterFebruary 22, 2013
Greetings!
 
Thanks for subscribing to our Newsletter.  Please feel free to .  If you'd like to unsubscribe from this newsletter, there are links at the top and the very end.

If you are interested in one of the events below, please click on the link to register - classes do fill up quickly!  More classes and events will be scheduled, you can also find them on our web site.


 
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QUICK LINKS

Website/Store: www.BreadBeckers.com
Help Desk: Support.BreadBeckers.com
Customer Forum: Forum.BreadBeckers.com
About Us: Info.BreadBeckers.com/About

Privacy Policy: Info.BreadBeckers.com/Privacy
  


 
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VIDEOS

 

Did you miss a class you really wanted to attend?  Watch them on line in our Video Classes section.  We will be streaming some classes live, and then archiving them for anyone to watch later.  

 

Need help with a particular appliance?  We're putting short instructional videos in our Product Demonstrations section. Bosch Universal Mixer is already there, with many more to follow! 

 

 

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 Gwinnett County

RETAIL DELIVERY

 

We often get the question "When are you going to open a store in ___?"  Well, we're not quite ready to open another location, but we think we can do the next best thing - a monthly retail delivery!  AND, the first location we want to try is Gwinnett County, GA in the Buford area!

 

Click here to read more about this service, where it will be, and how it will work 

 

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I'm not sure who enjoyed the "Everything Chocolate" class the most - my helpers, those attending, or ME!  I had so much fun doing the test run of the recipes.  You can never go wrong with chocolate!  We have more great classes and speaking events coming up in March and April - check out the schedule below or online.

For those of you who missed the Everything Chocolate class, I thought I would share some of the chocolate facts and info as well as one of the delicious recipes from the class - Chocolate Nut Waffles with Raspberry Sauce and Whipped Cream.  The waffles were made with 100% sorghum flour making them completely gluten-free.  They were light and fluffy and absolutely delectable.  Whether you need to go gluten free or not, sorghum is a great ancient grain for everyone, with exceptional nutritional qualities.  

Sorghum is, of course, available at The Bread Beckers, as well as the "chirping" Belgian Waffle Maker (item #09214)  by Cucinopro, and the Easy Whip Cream Whipper (item # 08858 brushed aluminum  or #08857 white) by ISI.

You may go to our web site - www.breadbeckers.com, to view the class and get the handout with the rest of the recipes - Chocolate Doughnuts with Chocolate Mascarpone Frosting, Chocolate Crepes with Chocolate Mascarpone Filling, Mocha Braised Short Ribs, Cheesy Chocolate Panini with Orange Marmalade Sauce and last but not least Butter Toffee.   

 

 

CHOCOLATE!!
Facts, Tips, and Trivia


"Real chocolate" is a cocoa paste made from cacao seeds
(kah-kay-oh).  Cacao seeds are the fruit of the cacao tree, Theobroma cacao.  The cacao tree produces flowers and fruit year-round.  The cacao tree fruit is a huge berry called a cacao pod, usually melon shaped, and 5-12 inches long and 3-5 inches wide.  Each pod contains 20-40 almond shaped seeds or "beans".
Once the tree reaches maturity, the fruit pods will sprout from its trunk and branches.  The golden-red to purple fruit pods turn brown at maturity, at which time they are picked, split open and the beans  removed.  After the beans are removed from the fruit, they undergo a fermentation process to reduce their bitterness and to improve aroma and flavor.  The beans are then dried, roasted and cracked open to obtain the center cacao kernel, or nib.  Once extracted the nibs are then ground to form an intensely flavored brown paste called chocolate liquor or pure chocolate (cacao).  Cocoa butter and the cocoa solids are extracted from the cacao, then combined with ingredients such as sugar, dry milk solids lecithin and vanilla to make various "types" of chocolate.  The greater the % of cacao content in proportion to sugar, the more pronounced the flavor will be.

 

  • Cacao nibs are chocolate in the raw form.  They are the roasted and husked broken bits of the cacao beans.  They are not sweet and have a mild chocolate flavor.
  • Chocolate liquor is the pure cacao made from the ground cacao nibs
  • Cocoa butter is the fat of the cacao bean
  • Unsweetened chocolate is pure chocolate liquor containing about 50% cocoa butter and as the name implies, contains no sugar. The depth of flavor is by far the best but recipes that call for unsweetened chocolate usually call for a good amount of sugar
  • Semisweet and bittersweet chocolate are both considered dark chocolate and can be used interchangeably. Semisweet contains about 50-60% cacao and a higher sugar content giving it a smooth dark chocolate flavor, great for dessert use.  Bittersweet chocolate can have as much as 85% cacao with a more intense chocolate flavor and is often preferred by professional chefs.
  • Milk chocolate usually contains 35-45% cacao except candy which may contain as little as 11%.  The addition of milk to the cacao gives milk chocolate its creamy almost caramel flavor.
  • White chocolate isn't really chocolate at all because it contains no cacao or cocoa solids.  It is called white chocolate because it contains cocoa butter, milk solids, and sugar.  In baking, use only products that lists cocoa butter on the label
  • Mexican Chocolate is a grainier chocolate flavored with cinnamon, almond, and vanilla.
  • Cocoa powder is made by separating most of the coco butter from the liquor
  • Unsweetened cocoa, or natural cocoa powder, is made from cocoa solids that remain after about � of the cocoa butter has been pressed out of the chocolate liquor.  It is naturally acidic and has an intense bitter flavor. (see tips below)
  • Dutch processed cocoa has been treated with an alkali to neutralize the natural acidity in the cocoa solids.  It has a more mellow flavor than natural cocoa powder and a deeper color. (see tips below)


Tips

Storing Chocolate: Store chocolate in a tightly covered container or sealed plastic bag.  Chocolate that has been stored in temperatures higher than 70 degrees may develop a "bloom" - a harmless gray film.

Melting Chocolate: When melting chocolate make sure that all containers and utensils are completely dry.  Even a drop of water will cause chocolate to become lumpy and grainy. Break up chocolate into small pieces to speed up the melting process.  To avoid scorching, watch carefully and stir often. A "simmer mat" placed under to pot, directly over burner is perfect for melting chocolate. Milk chocolate and white chocolate have a lower melting point than dark, semisweet, and bittersweet.

To melt over direct heat, place chocolate pieces in a heavy saucepan over low heat.  Stir constantly until chocolate just begins to melt.  Remove from heat and continue stirring until chocolate is completely melted.  If the melted chocolate becomes stiff, stir in   1 Tablespoon butter/6 ounces of chocolate and reheat slightly.

Natural Cocoa vs Dutch Processed: Cocoa powder is made by pressing out the cocoa butter contained in the chocolate liquor.  The remaining cocoa solids are called natural cocoa powder, which is acidic and has a deep, bitter chocolate flavor.  To make Dutch-process cocoa powder, the natural cocoa powder is treated with an alkali to neutralize the acids resulting in a more delicate, smooth chocolate flavor and a more deep color.  In baking, it is possible to substitute the Dutch processed for the natural cocoa called for in a recipe but not the other way around.  Because of its acidity, natural cocoa requires an alkaline leavener (baking soda) to neutralize it.  Recipes using Dutch process usually use only baking powder as a leavening agent.


Nutritional Benefits of Real Chocolate

Most of us think of eating chocolate as a guilty pleasure, which should be avoided.  Chocolate's reputation as a junk food comes from the empty calories and harmful effects of the commercially processed "delicacies" called candy.  The refining process, combined with the various unhealthy ingredients, mainly sugar, added to candy, make chocolate a less than desirable indulgence.  But "real chocolate" has many nutrients that promote good health.  

  • Antioxidants: Cacao has more antioxidant flavonoids than any other food tested, including blueberries, red wine, and black and green teas.  The health benefits of these flavonoids include: help repair and resist damage caused by free radicals, promotes good vascular health, reducing blood clots, improves circulation, helps dilate blood vessels.
  • Neurotransmitters: Cacao increases the levels of specific neurotransmitters in our brains, such as serotonin and  endorphins, thereby promoting a more positive outlook, rejuvenation and simply helping us feel good.  Chocolate also contains phenylethylamine (PEA), a natural substance that is reputed to stimulate the same reaction in the body as falling in love.
  • Essential minerals: Cacao beans are rich in various essential minerals, including magnesium, sulfur, calcium, iron, zinc, copper.  
  • Magnesium - Cacao seems to be the #1 source of magnesium of any food.  Magnesium helps balance brain chemistry, builds strong bones, and helps regulate heartbeat and blood pressure.  Studies have shown that about 80% of Americans are deficient in magnesium.
  • Sulfur - Is considered to be the beauty mineral,  Sulfur builds strong nails and hair, promotes beautiful skin, detoxifies the liver, and supports healthy pancreas function. Sulfur is also important in fat metabolism.
  • Essential Fats - The fats in cocoa butter are healthy fats.  Cacao contains, oleic acid, a heart healthy fat also found in olive oil.  Also substances found in cacao are known to help reduce appetite.
  • Theobromine is a phytochemical mainly found in chocolate.  The highest concentration is found in dark chocolate, with only a small amount in milk chocolate.  Theobromines are also present in tea and cola nuts.


Theobromine has a similar effect on the body than caffeine, only about 10 times weaker.  Theobromine does have stimulating properties like caffeine, but unlike caffeine, it does not affect the central nervous system.  Theobromine has diuretic, stimulant, yet relaxing properties and can lower blood pressure because it can dilate blood vessels.


Theobromine can also relax bronchi muscles in the lungs and can be used as a cough medicine.  While theobromine does not have harmful effects with humans, it is highly toxic for some domestic animals such as dogs and horses.
Theobromine has a bitter flavor, which gives dark chocolate its bitter taste.

Before you run out and buy a case of your favorite candy bars, please remember, in order to receive the nutrients and many healthy benefits from chocolate, you must eat it like any other food -  as close to its natural state as possible.  Enjoy!

Chocolate Nut Waffles
with Fresh Raspberry Sauce  

  • 1 � cup freshly milled flour (I used sorghum)
  • 1/3 cup honey granules
  • 4 teaspoons baking powder
  • � teaspoon salt
  • 2 eggs separated
  • 1 � cups milk
  • 1 teaspoon vanilla
  • � cup oil (I used coconut oil)
  • 2 ounces semisweet chocolate chips
  • � cup chopped nuts (I used pecans)
  • Raspberry Sauce
  • Chocolate whipped cream
  • Garnish with maple syrup, pecan halves, chocolate chips, chocolate syrup as desired.


In a medium bowl stir together flour, honey granules, baking powder, and salt.  Make a well in the center of flour mixture, set aside.

In another medium bowl combine egg yolks, milk and vanilla. Set aside.

In a small saucepan over low heat, melt coconut oil and chocolate chips just until melted.  Add to milk and egg mixture.


Add egg/chocolate mixture all at once to flour mixture.  Stir just until moistened. Batter will be slightly lumpy.  Stir in nuts.

In a separate bowl, beat egg whites until stiff peaks form.  Gently fold beaten egg whites into chocolate mixture, leaving a few fluffs of egg white.  Do not overmix.

Pour 1 to 1 � cups of the batter onto the grids of a preheated, lightly greased waffle maker.  Close lid quickly.  Bake according to manufacture's directions.  When done, lift waffle off grid.  Repeat with the remaining batter.  Serve warm.  Serve with desired toppings.  Makes about 12 waffles.

We served the waffles with the Raspberry Sauce and Whipped Cream, sprinkled with the Instant Hot Chocolate Mix (made with coconut milk) using the Vic Firth Gourmet Spice Pump.  This was an excellent flavor combination since we used coconut oil in the waffle batter.


Raspberry Sauce  

  • 12 ounces fresh or frozen raspberries (thawed if frozen)
  • � cup fresh orange juice
  • 4 Tablespoons agave syrup (or mild honey)
  • 3 Tablespoons lemon juice


Combine all ingredients in a blender or food processor.  Blend until smooth.  May strain through fine mesh to remove seeds if desired.


Chocolate Whipped Cream  

  • 1 pint whipping cream
  • 2 tablespoons agave nectar
  • 1 Tablespoon agave chocolate syrup
  • 1 teaspoon vanilla or chocolate extract


Place all ingredients in whipped cream maker (by ISI) .  Screw on lid.  Shake gently a few times to combine ingredients.  Attach nitrogen cartridge to pressurize.  Shake a few times again.  Remove cartridge.  Attach dispensing tip.  Enjoy.  

 

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Speaking Events

 

Church of God Women's Conference

Friday March 1, 2013
9AM - 12PM
Empowering the Body and Soul
Sue Becker

Sue will be sharing her message on Healthy Eating Simplified as well as her powerful testimony of healing from cancer.  Sue will also do a break out session, where she will demonstrate the process of milling grains and making muffins and smoothies. 

 

 

 

Only Real Bread is the Staff of Life
Sue Becker

Tuesday March 12, 2013 6:30PM - 9:30PM
Daniel Island Church of the Holy Cross
299 Seven Farms Rd
Daniel Island, SC 29492


Event is FREE, and open to the public.  Reservation required.  Child care will NOT be available.  Lite refreshments served 6PM - 6:30PM

 

RSVP to Linda Howard - [email protected]  OR  843-634-1506    

  

 

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COOKING CLASSES 

 

St Patrick's Day - The Irish Way
Tuesday February 26, 2013
10AM - 1PM
Taught by Ashley McCord and Judith McLoughlin

In celebration of St Patrick's Day:

  • Citrus Salad with organic mixed greens, blood red oranges and cinnamon soda bread croutons
  • Traditional Ulster soda bread with Irish butter
  • Traditional Corned Beef and Colcannon with Parsley Cheese Sauce
  • Paddy's Mint pie with an orange twist
  • Irish cream of vegetable soup
  • Fine Irish American coffees

Getting Started

Saturday Mach 16, 2013
10AM - 2:30PM
Click here to register 

Taught by Sue Becker and Ashley McCord


We will introduce you to the world of milling your own grains and making all your own breads.  We will start from "scratch" and discuss all the necessary baking ingredients and types of wheat and equipment needed to make this lifestyle change not only possible but doable!

We will demonstrate milling flour, mixing quick breads, kneading bread dough, either by hand or machine, shaping the dough, making quick cereals, and even tortillas.

And best of all - you get to taste everything we make!!  We will demonstrate the Wonder Mill, NutriMill, Bosch Kitchen Machine, the Kitchen Assistant, Zojirushi Bread Machine, Tribest Personal Blender, and the ChefPro Tortilla press.

Lots of information presenting the endless possibilities of baking with whole grains.



Hurry Home - Pressure Cooking Meals
Thursday March 28, 2013
10 am - 1 pm
 Click here to register
Taught by Ashley McCord

Ashley will demonstrate how quick and easy it is to make "meals in minutes" using the fabulous Fissler Vitaquick Pressure cookers.

Bread Making 101

Thursday April 18, 2013
10AM - 1PM
 Click here to register
Taught by Ashley McCord

 

This class is for anyone who wants to get started grinding their own wheat and making their own bread products.  This class is shorter than our regular "Getting Started" class - we will concentrate specifically on making bread!

We will cover the two electric mills:

    The Wondermill
    The Nutrimill

We'll also discuss all electric bread making options using:

    The Zojirushi Bread Machine
    The Ankarsrum Original Mixer (DLX/Electrolux/Verona/Magic Mill)
    The Bosch Mixer

In addition to making basic breads, we'll show you how to:

    Make muffins, pancakes, and coffeecake
    Choose the right size pan for your bread
    Shape, rise, and bake your bread.



Be Prepared - Preparedness Seminar

Saturday April 20, 2013
9:30AM - 3:30PM
 Click here to register
Taught by Mark Moore

 

Local or widespread disasters are coming but what's real and what's hype?

Nationally recognized preparedness expert Mark Moore gives you real information on how to be prepared!  Learn how to develop your own emergency decision tree to guide your emergency actions. Learn to procure, store, and use emergency supplies such as water, food and other items you and your family will need if the power goes off for a few days or even longer.


 
Food Dehydration and Fermentation

Wednesday April 24, 2013
10AM - 2PM
 Click here to register
Taught by Sue Becker

 

We'll will cover the basics of food dehydration with fruits, vegetables and jerky:  how to prepare the food for dehydration, storing the dehydrated food, and using your dehydrated foods.  You will be excited about the endless possibilities of food dehydration! 

We will also demonstrate making fermented foods: yogurt, kefir, cultured butter and cultured vegetables.






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Contact Us

Business Hours
Monday - Saturday, 9AM - 5PM


E-mail  [email protected]
Help Desk  support.breadbeckers.com
Phone  770-516-5000
FAX    770-516-7588

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